Title: MEXICAN REFRIED BEANS
Yield: 2 servings
|2||cloves garlic, minced|
|1||CN||pinto beans 15-1/2 oz can|
|1/8||TS||freshly ground black pepper|
Place olive oil and garlic in 9-inch microwave-proof pie plate.
Microwave on HIGH (100% power) 45 seconds.
Drain pinto beans, reserving 1/3 cup of juices. Add beans and
reserved juiced to garlic mixture in microwave-proof pie plate. Mash
beans with potato masher until all are broken up. Stir in pepper.
Cover with wax paper and microwave on HIGH 3 minutes. Stir well and
smooth out top to make even. Makes 2 cups.
Printed in the November 27, 1992, issue of the Los Angeles Times.